When you come across a good beef cookbook, you'll be able to appreciate the different cuts of meat that are used in all sorts of delicious recipes.

That's why it's really important to pick out a good piece for your wonderful recipe!

When choosing a cut of beef for your recipe, it is important to make sure you choose the right one.Grading of beef cutsThe beef is graded into three categories based on its quality by the United States Department of Agriculture (USDA).

The grades of jerky are determined based on their color, appearance and consistency as well as the marbling.

"The top cut preferred by most of the beef connoisseur is characterized by abundant marbling and known as Rib Eye.Chuck steak or seven-bone steakThe chuck contains a lot more connective tissue than other cuts because it comes from the heavily worked upper limbs, shoulders and neck of an animal.

Also called "seven bone" since there's actually one.Prime Top SirloinThe largest beef cut out of the entire family set, this type is preferred over other grades for its high quality and taste.